About the Recipe
The perfect winter soup that can be made with almost any mixture of root vegetables you have on hand.

Ingredients
6 TBS of butter pr 4 TBS of olive oil
1 large onion, chopped
3 celery stalks, diced
3 garlic cloves, minced
3 rosemary or thyme branches or 1 tsp of dried rosemary or thyme.
2 bay leaves
3 1/2 pounds of mixed root vegetables (carrot, parsnip, celeriac, turnip, rutabaga, sweet potato, regular potato), peeled and cut into 1-inch chunks
2 tsp salt
pepper to taste
Preparation
Met butter of oil in a large, heavy-bottomed pot. Stir in onion and celery. Cook until veggies are tender, about 10 minutes. Stir in garlic, rosemary or thyme, and bay leaves; cook 1 minute more.
Add root vegetables, 8 cups of water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until veggies are tender, 30-40 minutes.
Remove bay leaves. Using an immersion blender, puree soup until smooth. Alternatively, you can puree the soup in batches in a food processor or blender.
If the soup is too thick, add a little water.
Season with lemon juice and enjoy with crusty bread.